1. Cook the dal with radish, beans, onion, turmeric and 2-3
drops of oil with 3 cups of water for 2-3 whistles and keep aside.

2. Grind grated coconut, tomato and tamarind into a smooth
paste.

3. Boil cooked dal and vegetables in a heavy bottomed pan. Add
salt and sambar powder and cook for 6-8 minutes. Now add ground paste and 2 cups water and cook
for few minutes until tha sambar reaches the desired consistency. Add chopped
coriander leaves. Switch off the stove.

4. Heat a table spoon of oil in a small kadai, add mustard
seeds, when it starts to splutter, add jeera, dry red chillies, curry leaves and
asatoefida, fry for few seconds and pour over the sambar.